Lipid oxidation in food /

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Corporate Authors: American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors: St. Angelo, Allen J.
Format: Book
Language:English
Published: Washington, DC American Chemical Society 1992.
Series:ACS symposium series, 500
Subjects:
Lipids > Oxidation > Congresses.
Food spoilage > Congresses.
Online Access:View in OPAC
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245 0 0 |a Lipid oxidation in food /  |c Allen J. St. Angelo, editor. 
260 |a Washington, DC  |b American Chemical Society  |c 1992. 
300 |a xii, 364 p.  |b ill.  |c 24 cm. 
440 0 |a ACS symposium series,  |x 0097-6156 ;  |v 500 
500 |a "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991." 
504 |a Includes bibliographical references and indexes. 
650 0 |a Lipids  |x Oxidation  |x Congresses. 
650 0 |a Food spoilage  |x Congresses. 
700 1 |a St. Angelo, Allen J. 
710 2 |a American Chemical Society.  |b Division of Agricultural and Food Chemistry. 
710 2 |a American Chemical Society.  |b Meeting  |n (202. :  |d 1991 :  |c New York, N.Y.) 
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